Crispy Falafel Quinoa Bowl with Edamame and Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Falafel Quinoa Bowl with Edamame and Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Falafel Quinoa Bowl with Edamame and Avocado

Oven-baked falafel and savory soya chunks served over fluffy quinoa with creamy avocado and a zesty lemon-tahini drizzle.

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NUTRITION

522kcal
Protein
37.2g
Fat
18g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

40g dry Soya Chunks

50g baked Falafel

1/4 cup shelled Edamame

30g Avocado

1/4 cup shredded Beets

20g sliced Radishes

1 tsp Tahini

1 tsp Sesame Seeds

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rehydrate the soya chunks in hot vegetable broth or water until tender and squeeze out all excess moisture.

  • 2

    Toss the rehydrated soya chunks and falafel with a light spray of avocado oil and bake at 400°F until they reach a satisfying crunch.

  • 3

    Prepare the quinoa base in a wide bowl to allow for plenty of toppings.

  • 4

    Arrange the crispy falafel, soya chunks, and steamed edamame over the quinoa.

  • 5

    Add the sliced avocado, shredded beets, and radishes to create a vibrant and nutrient-dense layout.

  • 6

    Whisk the tahini and lemon juice with a teaspoon of warm water until the dressing is creamy and pourable.

  • 7

    Drizzle the dressing over the entire bowl and finish with a sprinkle of toasted sesame seeds.

Crispy Falafel Quinoa Bowl with Edamame and Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Falafel Quinoa Bowl with Edamame and Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Falafel Quinoa Bowl with Edamame and Avocado

Oven-baked falafel and savory soya chunks served over fluffy quinoa with creamy avocado and a zesty lemon-tahini drizzle.

NUTRITION

522kcal
Protein
37.2g
Fat
18g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

40g dry Soya Chunks

50g baked Falafel

1/4 cup shelled Edamame

30g Avocado

1/4 cup shredded Beets

20g sliced Radishes

1 tsp Tahini

1 tsp Sesame Seeds

1 tbsp Lemon Juice

PREPARATION

  • 1

    Rehydrate the soya chunks in hot vegetable broth or water until tender and squeeze out all excess moisture.

  • 2

    Toss the rehydrated soya chunks and falafel with a light spray of avocado oil and bake at 400°F until they reach a satisfying crunch.

  • 3

    Prepare the quinoa base in a wide bowl to allow for plenty of toppings.

  • 4

    Arrange the crispy falafel, soya chunks, and steamed edamame over the quinoa.

  • 5

    Add the sliced avocado, shredded beets, and radishes to create a vibrant and nutrient-dense layout.

  • 6

    Whisk the tahini and lemon juice with a teaspoon of warm water until the dressing is creamy and pourable.

  • 7

    Drizzle the dressing over the entire bowl and finish with a sprinkle of toasted sesame seeds.